Ingredients:

  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp fresh ginger, grated
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp neutral oil
  • 4 cloves garlic, minced
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced into strips
  • 2 green onions, sliced
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Whisk together soy sauce, honey, rice vinegar, toasted sesame oil, cornstarch, and grated ginger in a small bowl until the cornstarch is fully dissolved. Chop vegetables and mince garlic.
  2. Heat neutral oil in a wok or large heavy-bottomed skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 1–2 minutes per side until opaque and pink. Remove shrimp from the pan and set aside.
  3. In the same pan, add minced garlic and the white parts of the green onions. Sauté for 30 seconds until fragrant. Add broccoli and bell peppers, stir-frying for 3–4 minutes until bright in color but still crisp.
  4. Return the cooked shrimp to the pan. Give the sauce a quick whisk and pour it over the mixture. Toss constantly for 1–2 minutes until the sauce bubbles and thickens into a glossy glaze.